What you need
4 filets of bass
1 leek cut into pieces large enough
Olive oil (3-4 teaspoons)
1 cup of red grapes
3 tablespoons butter
¼ cup dry white wine Salt and pepper
1 teaspoon / teaspoon fennel seeds
- Sauté the leek pieces for 5 – 10 minutes in olive oil
- Create a bed of leeks in the pan and put over the bass fillets
- Cook the filets on both sides with a medium heat until the pieces are browned – turn the pieces of leek and add the filets with fennel seeds during the last 5 minutes of cooking. Salt and pepper to taste.
- In a skillet, melt butter and cook the grapes for 5 minutes, add the wine and reduce everything to accompany the fish.
Serve with a dry white wine – Alsace, France